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Asparagus Soup

Drizzle of Spanish EVOO to finish

2 Garlic Cloves, minced

2 lb. Asparagus, ends trimmed, cut into 1" pieces

1 tsp or more to taste of Citrus Dill Sea Salt

1⁄2 Sweet onion, thinly diced

Freshly ground black pepper

2 Cups Chicken or Vegetable stock

1⁄2 Cup Heavy Cream, plus more for garnish

Freshly chopped Chives, for garnish

Freshly chopped Dill, for garnish


  1. In a heavy pot over medium heat, add Tuscan Herb EVOO, garlic, onion, dipper and sauté until translucent. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes. Remove 1 cup of the vegetable mixture and set aside. 2. Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes. 3. Using a blender, puree soup and return to pot, stir in cream, then warm over low heat. Add back in the veggies you saved (this will give your soup some texture). Season with salt and pepper to taste. 4. Garnish with herbs & drizzle of our Spanish EVOO


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